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Winemaker's Notes:

WINEMAKER’S COMMENTS
Clifford Bay’s cooling influence has an intensifying effect upon varietal flavours from vineyards at the eastern end of the Awatere Valley. This wine shows powerful aromas of currants, wild grass and fresh lime. It has a generous, fleshy mouthfeel and long, steely finish.
VINTAGE
The 2007 vintage was characterised by moderate yields and ideal growing conditions. Marlborough experienced poor flowering in December, resulting in a ‘tempering’ of yields. From the end of January to harvest rainfall was low and the days were sun-drenched allowing for fruit to be harvested in prime condition and at the ideal point in its flavour development and balance.
VINEYARDS
The Clifford Bay region of Marlborough produces intensely flavoured and ripe fruit. Many of these vineyards are close to the sea, with the sea breeze moderating vineyard temperatures during the growing season. Free-draining stony soils overlie mudstone subsoils, allowing irrigation to be carefully controlled during the season, restraining vegetative growth whilst providing good fruit exposure. Additional vineyards from further into the Awatere Valley were selected this year to blend with the coastal Clifford Bay vineyards. In warmer years, such as 2006, these vineyards can produce full flavoured wines.
WINEMAKING
Small parcels of fruit from the carefully managed low cropping vines in the Lower Dashwood and the northern banks of the Awatere River were harvested at optimal ripeness. The parcels were processed separately, where gentle juice extraction and clean racking of juice prior to fermentation maximised the aromatics. The use of neutral yeast strains and cool fermentation techniques has ensured the fresh and intense aromas from the grapes carried through into the wine.

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Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned.
New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have ... Read more

Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned.
New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have an unrelenting passion to produce quality wines. Realising that it takes more than just good winemaking to produce quality, a passion to succeed begins in the vineyard.
Astute site selection by Villa Maria's vineyard experts, is followed by superior vineyard management and then complemented by expert winemaking. A strong focus on continually improving the vineyards is considered by Villa Maria to be an incredibly important factor in quality winemaking. Read less

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WINEMAKER’S COMMENTS
Clifford Bay’s cooling influence has an intensifying effect upon varietal flavours from vineyards at the eastern end of the Awatere Valley. This wine shows powerful aromas of currants, wild grass and fresh lime. It has a generous, fleshy mouthfeel and long, steely finish.
VINTAGE
The 2007 vintage was characterised by moderate yields and ideal growing conditions. Marlborough experienced poor flowering in December, resulting in a ‘tempering’ of yields. From the end of January to harvest rainfall was low and the days were sun-drenched allowing for fruit to be harvested in prime condition and at the ideal point in its flavour development and balance.
VINEYARDS
The Clifford Bay region of Marlborough produces intensely flavoured and ripe fruit. Many of these vineyards are close to the sea, with the sea breeze moderating vineyard temperatures during the growing season. Free-draining stony soils overlie mudstone subsoils, allowing irrigation to be carefully controlled during the season, restraining vegetative growth whilst providing good fruit exposure. Additional vineyards from further into the Awatere Valley were selected this year to blend with the coastal Clifford Bay vineyards. In warmer years, such as 2006, these vineyards can produce full flavoured wines.
WINEMAKING
Small parcels of fruit from the carefully managed low cropping vines in the Lower Dashwood and the northern banks of the Awatere River were harvested at optimal ripeness. The parcels were processed separately, where gentle juice extraction and clean racking of juice prior to fermentation maximised the aromatics. The use of neutral yeast strains and cool fermentation techniques has ensured the fresh and intense aromas from the grapes carried through into the wine.